---------- Recipe via Meal-Master (tm) v7.04
  
       Title: Structural Gingerbread
  Categories: Misc.
    Servings:  1
  
   6 3/4 c  Flour                           1 1/2 c  Light corn syrup
       1 tb Cinnamon                        1 1/4 c  Light brown sugar, packed
   1 1/2 ts Ginger                              1 c  Margarine
     1/2 ts Salt                           
  
   Preheat oven to 350 degrees.
   Stir ingredients together in a large bowl.
   Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site
   constantly over medium heat until margarine is melted.
   Stir the liquid into the flour mixture.
   Mix well using hands until dough becomes stiff.
   Chill the dough until it’s easy to handle.
   Roll dough out to a 1/8 thickness on parchment paper.
   Use patterns to cut into shapes.
   Bake 12-15 minutes or until golden brown.
   Check for air bubles during baking and poke them with a sharp knife or
   toothpick.
   When baking is done, slide the parchment onto a large cooling rack.
   Make sure all the pieces lie flat!
   Cool.
   
   Note: Dark corn syrup and dark brown sugar may be used and will result in
   a darker dough.
  
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